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Creamy Chicken and Rice Casserole Recipe

American · Main course · 65 min total

A comforting one-dish meal featuring tender chicken and rice baked in a rich, creamy sauce with a golden, bubbly topping. Perfect for busy weeknights.

Ingredients

• 1 ½ cups uncooked long-grain white rice
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup chicken broth
• ½ cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1 cup frozen peas and carrots, thawed
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
3. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in cream of mushroom soup, chicken broth, sour cream, ½ cup cheddar cheese, salt, pepper, and thyme. Mix until smooth.
5. Add the uncooked rice, frozen peas and carrots, and cooked chicken to the skillet. Stir to combine.
6. Pour the mixture into the prepared baking dish. Cover tightly with foil.
7. Bake for 40 minutes, then remove foil. Sprinkle remaining ½ cup cheddar cheese on top.
8. Bake uncovered for an additional 10 minutes, or until rice is tender and cheese is melted and bubbly. Let rest for 5 minutes before serving.

Tips

• For a lighter version, use low-fat cream of mushroom soup and reduced-fat sour cream and cheese.
• Substitute chicken thighs for breasts for extra moisture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

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